Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Friday, 31 October 2014

Friends, Pete and Barbara, lent us this treasured heirloom. They didn't admit to ever having cooked from it. I'm not sure if it was more difficult making these snacks look edible or actually eating them!!! Anne.

101
Ways to eat it with Coon Cheese, prepared by the Home Economists from the Kraft
Kitchens, Kraft Foods Limited 1980 Melbourne

Hawaiian
Hottie

Split an English muffin in half. Toast lightly then
spread each half with butter, Spread with tomato paste. Top each half with a
slice of cold meat, a pineapple ring and a red pepper ring. Season with salt
and pepper. Top with slices of COON Cheese, Place in a moderate oven, cook for
5 minutes or until topping is hot and Cheese begins to melt. Makes 1 serving.

Chill dough. Roll very thin (2mm). Cut dough with
scalloped round cookie cutter or with heart, diamond, or 6.5cm cutter of any
desired shape, cutting 2 alike for each filled cooky. To give a decorative
effect, cut the center out of the top cooky with a tiny heart, star, or
scalloped round shape. Place the bottom pieces on lightly greased baking sheet.
Spread desired filling on each . . . spreading up to the edge. Cover with top
pieces, Press edges together.

Cream
butter and sugar until light and fluffy. Add eggs one at a time, beating well
between each addition. Add lemo30cmX18cmn essence. Sift flour, salt and spice
and fold into mixture alternately with milk and pineapple juice. Put in a
buttered lamington tin and bake 30 to 35 minutes in moderate oven. Cool
slightly before removing from tin.

Topping:
Combine coconut, brown sugar, drained pineapple and 1 ½ tblspn melted butter.
Spread over cake. Arrange cherries and almonds on top and brush with remaining
melted butter. Set griller to medium heat and grill approximately 10cm from
heat until top is bubbling and almonds toasted. Serve hot with whipped cream or
cold decorated with piped cream around edge.

John Doidge Tucker was born in
Paterson in 1852. He was a horticulturalist and donated land for an extension to the town's riverside park in 1939. What a lovely leafy legacy for a community!

2
Carefully open the tin of pineapple. Using the sieve, pour off the juice

3
and 4 Put the pineapple pieces onto a plate, and if they are not cubes, cut
each slice into six or eight. On the other plate, cut the cheese into small
pieces

5
Skewer chunks of cheese and pineapple on a cocktail stick and wedge into potato

6
Continue until the cheese and pineapple are finished

7
Add a few cherries to give a more colourful effect.

Thank you Darani and Bella for your expert cooking demonstration!

A favourite op shop find.

WIKI tells us that:

"A toothpick is a small stick of wood, plastic,
bamboo, metal, bone or other substance used to remove detritus from the teeth,
usually after a meal . . . The toothpick . . . is the oldest instrument for
dental cleaning. The skulls of Neanderthals, as well as Homo sapiens, have
shown clear signs of having teeth that were picked with a tool.

Toothpicks made of bronze have been found as burial
objects in prehistoric graves in Northern Italy and in the East Alps. It was
also well known in Mesopotamia. There are delicate, artistic examples made of
silver in antiquity, as well as from mastic wood with the Romans.

In the 17th century toothpicks were luxury objects
similar to jewellery items. They were formed from precious metal and set with
expensive stones. Frequently they were artistically stylized and enamelled.

The first toothpick-manufacturing machine was developed
in 1869, by Marc Signorello . Logs are first spiral cut into thin sheets, which
are then cut, chopped, milled and bleached into the individual toothpicks."

written by Henry Petrosk, professor of civil engineering
and professor of history at Duke University. He is the author of a dozen books
on engineering and design, the latest of which is The Toothpick: Technology and
Culture.

Shell the prawns, remove black vein and cut in halves. Place in a bowl and mix with the vinegar and salt and pepper, chill. Add the pineapple and Mayonnaise to the prawns and mix together thoroughly. Arrange on crisp lettuce leaves and garnish with sprigs of parsley and tomato wedges.

Fresh cooked tiger prawns

Home made mayonnaise, home cooked Australian tiger prawns,
fresh iceberg, yummy canned pineapple.For a dinner party you could serve it in glasses like a prawn
cocktail.Personally I would use a marie
rose sauce, the olive oil in the mayonnaise was a bit overpowering for the
prawns, Ann.

Helen Newton said “I enjoy cooking and entertaining at home. The thought of organising and cooking for a party does not worry me, I now appreciate my training in home science subjects at high school and later at teachers Training College. I believe one of the most important points to remember when planning meals is the nutritional value of food. During the hot summer months we can enjoy crisp, cool salads and beautiful fresh fruit. Fortunately these are rich in vitamins and minerals as well as being delicious and satisfying.”